New England Clam Chowder
4 Servings
Procedure
Procedure
- 1 Steam the whole clams in a covered pan using the 2 cups (16 ounces, 470 ml) water until they open.
- 2 Strain the broth through a filter or cheesecloth and reserve.
- 3 Remove from the shell, chop, and reserve clams.
- 4 Render the salt pork slowly.
- 5 Add the onion and celery and cook slowly until translucent. Add the thyme; cook 1 minute.
- 6 Stir in the flour and cook to make a blond roux.
- 7 Add reserved broth or clam juice and milk gradually, and incorporate to a smooth consistency. Bring to a simmer and simmer for 25 to 30 minutes.
- 8 Add the potatoes and cook until tender.
- 9 Add reserved clams and the cream; bring to a simmer.
- 10 Add remaining ingredients and correct seasoning.
Peach and Blueberry Cobbler 4 servings
Procedure
- 1 Preheat the oven to 350°F (175°C).
- 2 Toss the peaches and blueberries with sugar to coat evenly.
- 3 Place the fruit in a baking dish.
- 4 Sift together the flour, sugar, baking powder, and salt.
- 5 Cut the butter into small pieces about the size of a hazelnut, and add to the flour mixture. Mix gently.
- 6 Whisk the egg and milk together.
- 7 Add to the flour mixture and mix just until dough sticks together; knead gently.
- 8 Divide into 8 small or 4 large biscuits and cover the top of the fruit.
- 9 Bake for 25 to 30 minutes, or until the fruit is tender and the shortcake is lightly browned.
- 10 Allow the cobbler to cool slightly before serving.
- 11 Serve warm with cream, whipped cream, or ice cream.
Clams Casino
4 Servings
Procedure
Procedure
- 1 Preheat the oven to 400°F (205°C).
- 2 Cook the bacon over medium heat until fat is completely rendered and bacon is crisp.
- 3 Add the shallots, garlic, and peppers to the bacon and sauté over medium heat for approximately 2 to 3 minutes or until peppers are tender.
- 4 Add the parsley, lemon juice, butter, and bread crumbs; combine well and season to taste.
- 5 Cool the bread-crumb mixture, set aside.
- 6 Open the clams with a clam knife and discard the top half of the shell. Loosen the meat from the lower shell with the clam knife. Leave the clams in the shell. (Alternatively, steam the clams for about 5 minutes until their shells just begin to open. Set aside to cool. When cool enough to handle, remove the top shells and discard. Slide a knife under each clam to loosen it in the shell.)
- 7 Place the clams on a baking sheet and top each clam with 1 tablespoon (½ ounce, 15 ml) of the bread-crumb mixture.
- 8 Bake the clams until they are thoroughly cooked and the bread-crumb mixture is crisp, approximately 5 to 8 minutes.
- 9 To serve, place 6 clams on each warmed plate atop some rock salt to anchor it in place.
- 10 Garnish each portion with lemon half wrapped in cheesecloth.
Roasted Turkey Roulade 4–8 Servings
Procedure
- 1 Remove the skin from the turkey breast, being careful to keep the skin in one piece.
- 2 Lay out the skin in a rectangle on a covered sheet pan and put in the refrigerator to chill.
- 3 Bone the turkey breast and reserve the bones.
- 4 Butterfly the turkey breast into a rectangle and place between 2 pieces of parchment paper or plastic film; tap the breast gently with a mallet until it is approximately ¼ inch (.6 cm) thick, then season and set aside to chill.
- 5 Place the leg meat and any breast meat trimmings in a chilled food processor bowl.
- 6 Add the egg white and chop until smooth.
- 7 Add the seasoning and herbs, and combine well. Cook a small portion to taste for seasoning and adjust if necessary.
- 8 Preheat the oven to 450°F (232°C).
- 9 Lay the turkey breast meat onto the turkey skin.
- 10 Top the breast meat with the chopped leg meat; leave a ½-inch (1.2 cm) margin on all sides.
- 11 Roll up the turkey breast to form a tight roll. Truss the roll as you would a roast. Season to taste.
- 12 Place the reserved turkey bones and the chopped vegetables in a roasting pan.
- 13 Place the turkey roll on top and roast for 15 minutes to sear the meat. Turn the oven down to 350° (176°C), add the chicken stock to the pan, and roast until the turkey reaches an internal temperature of 165°F (74°C).
- 14 Remove the roast from the oven. Place the turkey on a platter and keep warm. Strain the pan juices and use to make Giblet Gravy (page 24).
Giblet Gravy
4 Servings
Procedure
Procedure
- 1 While the turkey is roasting, simmer the turkey giblets, neck, and wing tips in stock for 2 hours. Remove giblets and dice. Strain stock.
- 2 Melt the butter in a saucepan, add the flour, and make a pale roux.
- 3 Add the stock and bring to a simmer. Whisk vigorously until smooth, then simmer on low heat for 30 minutes. Season with salt and pepper.
- 4 Add diced giblets as garnish.
New England Bread Stuffing 4 Servings
Procedure
- 1 Heat the butter and sauté the onion and celery until very soft.
- 2 Add the ham, chicken meat, and sausage; cook 5 minutes, stirring occasionally.
- 3 Mix with the bread cubes and cool.
- 4 Beat the eggs with the spices, salt, and stock.
- 5 Combine with the bread and meat; mix well. Add more stock if necessary.
- 6 Bake in 375°F (190°C) oven, uncovered, until top is brown and dressing reaches 165°F (74°C) internal temperature.
Cranberry Sauce
4 Servings
Procedure
Procedure
- 1 Combine the sugar, orange juice, and water in a pan and bring to a boil.
- 2 Add the cranberries and cinnamon. Simmer until cranberries burst, approximately 15 minutes. Simmer for 5 more minutes or until reduced to desired consistency.
- 3 Remove from heat, cool, and refrigerate.
Glazed Turnips
4 Servings
Procedure
Procedure
- 1 Combine the turnips with the chicken stock, butter, and maple syrup.
- 2 Bring to a simmer and cover the pan. Stir occasionally. Simmer until the liquid has evaporated; do not overcook turnips. If turnips cook before liquid has reduced, remove and continue to reduce the liquid to a glaze, then return turnips and toss to coat.
- 3 Season with salt and white pepper.
Mashed Sweet Potatoes
4 Servings
Procedure
Procedure
- 1 Cover the sweet potatoes with water and season with salt. Bring to a boil, reduce the heat and simmer until fork-tender, approximately 25 minutes.
- 2 Drain sweet potatoes and let the steam escape. Put them through a food mill.
- 3 Add cream and butter. Mix and correct seasoning.
Green Beans with Fried Onions 4 Servings
Procedure
- 1 Cook the green beans in boiling salted water until tender. Shock the green beans in an ice-water bath and reserve.
- 2 Soak the onions in ice water for 1 hour.
- 3 Heat the oil in a deep-fryer to 375°F (190°C).
- 4 Drain and dry the onion thoroughly.
- 5 Combine the flour and salt and pepper. Toss the onion in the seasoned flour until coated. Shake off the excess flour.
- 6 Deep-fry the onion until golden brown and crisp.
- 7 Melt the butter and sauté the mushrooms over medium-high heat until tender.
- 8 Add the reserved beans to the mushrooms and heat thoroughly.
- 9 Top beans with the fried onions just before serving.